Articles of Section 'Dining Features'.

Dining Features | Restaurant Reviews
Tasty snacks go well with TaiwanFest fun
By Carolyn Ali
Purchase popular Taiwanese street eats such as oyster omelettes, tempura rolls, taro balls, sausage rice dogs, and loma rice at this weekend’s festival.
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Dining Features
VCC students learn Asian culinary art
By Tara Lee
Times have changed from when most Chinese parents would have preferred that their kid become a doctor, a lawyer, or even an accountant, rather than a cook.
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Dining Features
How the French boost their local producers
By Angela Murrills
Supermarkets in France take an obvious and profound pride in their regions and encourage their consumers regularly to buy local goodies such as saucisson sec and––of course––wine.
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Dining Features
Open wide for a juicy burger showdown
By Carolyn Ali
Almost everyone has an opinion on where to get a great burger. But to be sure you’ve had the best, you have to eat around. Tell us your faves and post pictures of them too.
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Dining Features
Anything goes with Hong Kong cafe fusion
By Stephen Wong
These eateries have come a long way from their humble beginnings to a unique restaurant genre in their own right, but in Vancouver they remain true to their common-folk roots and provide exceptional value.
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Dining Features
Diners behaving badly? The pros have tricks too
By Judith Lane
Local restaurant owners go to amazing lengths to deal with difficult situations, whether the blame lies with them or with diners. But they have some horror stories to tell about oversized, messy, and literally shitty customers.
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Dining Features
Gord Martin still thinking outside the bin
By Judith Lane
Gord Martin is one busy man. Hard to believe, but it’s been 10 years since this former punk singer opened Bin 941 (941 Davie Street), nine since he started Bin 942 (1521 West Broadway), and almost four for Go Fish (False Creek Fisherman’s Wharf), his dockside seafood shack.
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Dining Features
After the wedding, on to the feast
By Tara Lee
Got a wedding written down on the calendar? Nervous? Excited? Overwhelmed? And just think, you’re only the guest. The big day is full of expectations; here’s a peek behind the veil to find out what might be on the menu.
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Dining Features
Flip out with food fest fun
By Tara Lee
All that summer fun sure makes you hungry. So stave off hunger pangs at food events across the city with any of barbecued lamb on a spit, Barbadian flying fish, octopus fritters or a Salvadoran pupusa.
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Dining Features
Camp cooks ignite creativity
By Carolyn Ali
Tammy Tromba, the Vancouver-area camp adviser for the Girl Guides of Canada, has a novel way of making dinner when she’s on a camping trip and keeping the kids interested, too. She simply lights her food on fire.
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Dining Features
Where east meets bakery sweets
By Tara Lee
Local Chinese bakeries are a patisserie lover’s ultimate fantasy: the best of Chinese treats displayed alongside equally tantalizing western-influenced cakes and pastries. It’s enough to transport anyone to baking heaven.
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Dining Features
Where east meets bakery sweets
By Tara Lee
Local Chinese bakeries are a patisserie lover’s ultimate fantasy: the best of Chinese treats displayed alongside equally tantalizing western-influenced cakes and pastries. It’s enough to transport anyone to baking heaven.
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Dining Features
Moments savoured over many courses in Vancouver
By Angela Murrills
Hanging out in John Bishop's kitchen and finding out what makes him tick is one of the pleasures of writing about food in Vancouver, says Angela Murrills as she bids farewell to the city.
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Dining Features
Get cooking inspiration from farmers market veggies
By Angela Murrills
Puzzled by sunroots? The easiest way to educate yourself before you stick something odd and knobbly in your basket is to begin with the obvious and ask the people at the markets who grew it.
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Dining Features
White Spot tries to expand its comfort zone
By Pieta Woolley
On Mother’s Day, the busiest restaurant day of the year, thousands of diners will see whether the Spot's new Thai and Tuscan menus match up to their tried-and-tested burgers.
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Dining Features
Wooden utensils cut waste at fast-food restaurants
By Angela Murrills
Even nimble mental gymnasts will find it hard to figure out the connection between Crofton House School, Doolin’s Irish Pub, and the Starlight Casino. Now add golf courses, yacht clubs, movie-catering companies, and Big White Ski Resort to the mix. Give up? All are environmentally smart enough to use disposable cutlery made of wood.
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Dining Features
Get in the mood for oysters
By Tara Lee
The legendary Casanova purportedly ate 50 raw ones for breakfast before heading out on his amorous escapades. Today, as they have become more adventurous, Vancouver diners share his passion.
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Dining Features
Let Don Genova show you how to eat, direct from Italy
By Angela Murrills
Once upon a time, before culinary writers, bloggers, and Web sites existed, people learned about food firsthand. Travellers returned from exotic lands with strange seeds and spices. Aspiring chefs refined their techniques by watching not Gordon Ramsay but their elders. Home cooks picked up tips from Mom. So in a way, Don Genova, food journalist and educator, is heir to a long tradition that began when one Stone Ager said to another, “You know, if you brush some sap from that tree over there on your T.
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Dining Features
Okanagan Wine Tours - Let your GPS be your guide
By Charlie Smith
One of the biggest challenges for visitors to the South Okanagan is finding all those wineries. According to Miles Prodan of the Thompson Okanagan Tourism Association, 80 percent of B.C. grapes are grown in the area between Oliver and Osoyoos. However, not all of the wineries are on Highway 97, which means people often have to rely on maps or signs to find them.
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Dining Features
Okanagan wines can compete with the best
By Judith Lane
The words Okanagan and wine are nearly synonymous. Today, Okanagan wine country encompasses wineries from Granite Creek north of Vernon to Nk’Mip, near Osoyoos in the south. Most of the wineries stretch along either side of a four-lake daisy chain (Osoyoos, Vaseux, Skaha, and Okanagan) tucked neatly into the Okanagan Valley.
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Dining Features
Tasting the salts of the earth
By Tara Lee
Open any cookbook, turn to a well-loved recipe, and you’ll find salt, an essential but seemingly ordinary ingredient.
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Dining Features
Make room in your kitchen for grains to swell up with flavour
By Angela Murrills
Oh dear, grains—the moral majority of the dinner plate. Dull, bland, righteous, humourless, dour, and about as much fun as doing your taxes. No foodie rushes to tell friends he’s just gotten his hands on the new season’s barley. No invitation includes the conspiratorial whisper, “Psst, I smuggled back some organic oats.”
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Dining Features
Where the wok meets India
By Tara Lee
Curry and soy may not seem like obvious bedfellows, but in Indian-Chinese cooking they come together to create a fiery, palate-pleasing match.
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Dining Features
Fully Loaded Tea brews up a business in blends
By Angela Murrills
Fully Loaded Tea, a name that both alludes to the real fruits and berries (not flavourings) they use and distinguishes theirs from teas promising warmth, fuzziness, and Zen-like calm.
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Dining Features
Research before you harvest in B.C.'s edible forests
By Pieta Woolley
Starting in April, David Lee Kwen keeps a sharp eye out for his “prey” in B.C. forests. His most elusive conquest: the matsutake, or pine mushroom. The fungus grows under fallen needles and rotting leaves, so nothing more than a lump in the forest floor hints at a find. It’s a crusade that’s helped build his thriving Richmond business, Misty Mountain Specialties, over the past 10 years.
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Articles of Section 'Dining Features'.

Best of Vancouver 2007